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Saturday, May 7, 2011

Shrimp Pad Thai

Thai cuisine provides such wonderful and harmonised flavours, a perfect balance of sweet, sour, salty and spicy taste in most Thai food. You must have seen pad thai in the menu of Thai restaurants and in fast food joints. It is no surprise that this dish is one of Thailand's national dish. Pad Thai is basically a rice noodle dish cooked in a bit of sugar, lime juice, fish sauce and chilli flakes. Some proteins are also added such as shrimps, eggs, cubed tofu or tempeh, chicken, and beef. A garnish of crushed peanut and coriander/parsley leaves are added to complete the dish.

Pad thai is quick and easy to make, it is hard to mess it up. A good tip is to stir and toss constantly while cooking to prevent the noodles from sticking to the wok. You must have tried pad thai at least once, what would you put in your pad thai?

This looks simply appetizing! I love Thai food, especially the Tomyam soup! Thanks for stopping by my blog, that was real fast! Anything you cook will be delicious, and your mom will surely love it, especially when it was prepared with love, not every mom has a son to cook for them, espcially one as talented as you! Have a fun time with your mom!

My brother has a PhD in Asian studies specializing in Thailand. Before he married and moved to New Zealand he cooked lots of things that looked like this one! I hope you do well on your exams. When I took comps for my MA I was so stressed, but I passed the first time. I'm sure you'll be amazing.Sandywww.twelvemakesadozen.blogspot.com

I love Pad Thai (shrimp, chicken whatever) and I almost always try Pad Thai when I go to a new Thai restaurant. I'm that serious about Pad Thai! :-) Yours look delicious and I'm going to try this recipe! Thank you for sharing!

i do enjoy pad thai but have not tried cooking this yet. Looking at yours do make me feel like eating some now. If i were to make these, i will put in some seafood like prawns and squids and probably lots of peanuts!

I love pad thai, but I've never tried to make it! I recently visited Malaysia and I brought back a block of tamarind paste. Is this what you use in your recipe? Or do you make a syrup out of it? If you have any advice on how to use the paste, I'd love it. Thanks!